Jambalaya has origins in Caribbean and Spanish cuisines, mixed up with some French Creole influence. This version of a hearty classic includes chicken and shrimp, is made in the slow cooker, and served over rice (cooked separately).

Serves 4 | PREP TIME: 15 minutes. COOK TIME: 8 1/2 hours.


1 tbsp butter
1 lb Andouille sausage, cut into thin coins
1 lb boneless skinless chicken breast, cut into one-inch chunks
1 large onion, diced
1 green pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
½ tsp salt
¼ tsp thyme
¼ tsp cayenne pepper
¼ tsp paprika
¼ tsp oregano
16 oz chicken stock
½ lb jumbo shrimp, shelled and cleaned
Salt and pepper to taste
Fresh parsley for garnish

Note: This recipe requires a slow cooker.

Cooking Instructions

Run 1 tablespoon butter all over the inside of your slow cooker. Layer the Andouille sausage, chicken, onion, green pepper, and celery in the slow cooker. Mix the garlic, salt, thyme, cayenne, paprika and oregano with the chicken stock and add to the slow cooker. Set heat to low and cook for 8 hours.

Once that time has passed remove the lid and stir. Add the shrimp and cook until they curl and turn pink and are just done, about 10 minutes longer.

Taste and adjust seasonings as necessary with salt and pepper. Ladle the Jambalaya over rice in large bowls and garnish with fresh parsley.

Chef’s Note:

Jambalaya is usually a multi-step hassle to prepare, but this recipe is simpler.

This delicious recipe is taken from our cookbook of the month ‘The Ultimate Soup Cookbook’ By Dru Melton, Jamie Taerbaum. Visit our giveaway for a chance to win a copy.